The thai green curry paste is the complicated part, see the “Thai Green Curry Paste” post, making the actual Thai Green Curry is he easy part. There is nothing better than the fresh flvour of a Thai green Curry.
Just can’t beat the fresh flavour of a green curry made from scratch. And great therapy to mash and grind the ingredients into a paste.
This recipe will make 5 to 6 tablespoons of paste. I generally freeze this, with minimal effect on flavour and good for a few months.
The most important step in making a good Napoli sauce is in selecting the right tomatoes. I am sure home grown tomatoes are a great for a Napoli sauce, but I have tried and get the best results by using canned Italian tomato. A wise Italian explained to me to only use canned tomatoes that contain only tomatoes and tomato juice. The theory goes that additional citric acid is only ever added because the tomatoes where not fully ripe when they where canned in order to preserve them. Whether or not this is true by following this tip I have ended up with the best tasting Napoli sauce.
This is a general purpose sauce that can be used with pasta dishes, pizza toping etc… I generally make a big pot full an freeze it in 2 cup quantities so it is always on hand to make a quick pasta e.t.c…
As soon as I say its a tomato and basil whatever, recipe you know it is going to work what ever it is. This is a simple few minutes work for a tasty result. It relies on just a few fresh ingredients, and as quick and simple as any omelette.